Japanese Aspic In Wasabi Dressing
By Catherina Hosoi
A light and tasty appetiser with Japanese accents that is best enjoyed chilled with a palate-perking dressing.
Total time: 30 minutes
Servings: 4 portions
500ml (2 cups) water
½ teaspoon Hon-dashi* granules
¼ teaspoon salt (vary according to preference)
½ tablespoon mirin
3g agar agar powder
8 cherry tomatoes, sliced thickly
1 fish sausage, diced
1 stalk coriander, leaves only
Wasabi dressing, store-bought
1. Bring water to a boil in a small pot over medium heat. Add Hon-dashi granules and stir using a spatula until it dissolves. Season with salt to taste.
2. Pour in mirin, followed by the agar agar powder. Using a whisk, stir continually until the agar agar dissolves. Remove pot from the stove and set it aside.
3. Meanwhile, prepare 4 fruit cocktail glasses. In each glass, place 2-3 slices of tomato, some sausage and coriander leaf.
4. Using a large slotted spoon, spoon agar agar mixture to fill half the glass. Allow the agar agar to partially set for 1-2 minutes before spooning in the remaining half. Add in a few more slices of tomato, sausages and coriander leaves, if desired. As it begins to set, a thin film will form on the surface of the agar agar.
5. Set agar agar aside for 4-5 minutes until the jelly cools down.
6. Transfer them to the refrigerator to chill until completely set and firm.
7. To serve, unmould the jellies. Place each jelly on a serving plate. Pour in 2 tablespoons of dressing. Garnish with coriander leaves or cherry tomatoes if desired.
NOTE: Hon-dashi granules is bonito stock in granule form.
TIP: Serve this appetiser chilled.
Catherina Hosoi is the founder of Culinary Hobby Class, a cooking studio where she she conducts classes under her “Eat Happy, Live Healthy” concept, serving healthy Asian meals using fresh produce. She has 35 years of experience in researching, cooking and serving Japanese cuisine.
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